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Author Notes: Although I can't remember the exact dish on which I first tried citrusy aioli, it was from the St. James Tearoom in Albuquerque, NM. Inspired by my visit, I decided to put a fresh aioli on an updated cucumber sandwich. This is a great recipe for when you're limited on time and space, and has become a go-to dinner for life in my college dorm. I adapted this aioli recipe from Food Network online. —mollyjustine

Makes 4 large wraps (more if they are sliced into bite-sized pieces)

Cilantro-Lime Aioli (adapted from Food Network)

2 cloves of garlic

1 egg yolk, room temp

1 large lime, juiced

2/3cup pure olive oil

1/3cup extra virgin olive oil

5sprigs cilantro, finely diced

Add garlic and salt in a blender. Pulse for 2 seconds.

Add egg yolk and lime juice. Pulse until blended.

Turn on high. Add pure olive oil, followed by extra virgin in a thin stream.

Finish with cilantro and gently pulse.

Spicy Victorian Cucumber Wraps with Cilantro-Lime Aioli

1cup cilantro-lime aiolo

2 cucumbers, washed but not peeled, and sliced

2teaspoons chili powder

2 teaspoons kosher or coarse sea salt

2tablespoons white vinegar

1/2 lime juiced.

4 large spinach tortillas

Place cucumbers in a bowl. Add chili powder and sea salt. Mix gently so that the cucumbers stay whole but become covered with the chili-salt mixture.